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Smoky Campfire-Style Sausage

Smoky Campfire-Style Sausage

with Homemade Baked Beans and Buttery Mash

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Baked beans are one of our ultimate comfort foods from childhood, and we're upping the ante here by serving a tasty, smoky mixed bean medley with mash and delicious sausages. One taste and they'll be back on your all-time faves list!

Allergens:Soy/SojaMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Honey Garlic Sausage, cased

10 g

Garlic

56 g

Onion, chopped

10 g

Thyme

10 g

Parsley

2 tsp

Smoked Paprika

(ContainsSoy/Soja)

½ tbsp

Brown Sugar

1 box

Crushed Tomatoes

1 can

Mixed Beans

460 g

Russet Potato

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

1 tbsp

Milk*

(ContainsMilk/Lait)

Salt*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories1111 kcal
Fat59 g
Saturated Fat22 g
Carbohydrate113 g
Sugar14 g
Dietary Fiber15 g
Protein40 g
Cholesterol133 mg
Sodium2099 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Medium Pot
Measuring Spoons
Large Non-Stick Pan
Measuring Cups
Strainer
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Cooking the sausages and beans in the same pan allows the beans to soak up all flavourful juices from the sausages.

Wash and dry all produce.* Peel and cut the potatoes into 1/2-inch cubes. In a medium pot, combine the potatoes with enough salted water to cover (approximately 1-2 inches). Boil over high heat, until the potatoes are fork-tender, 10-12 min.

2

Meanwhile, mince or grate the garlic. Strip 1 tbsp thyme leaves (double for 4 ppl) off the stems. Finely chop the parsley. Drain and rinse the beans.

3

Heat a large non-stick pan over medium heat. Add a drizzle of oil, then sausages. Cook until browned, 2-3 min per side. Transfer sausages to a plate. Set aside. (NOTE: It’s okay if they aren't cooked through at this step – you'll finish cooking them later!) Add another drizzle of oil to the pan, then onions and thyme. Cook until softened, 3-4 min.

4

Add the garlic, beans, tomatoes, 1/2 tbsp brown sugar (double for 4 ppl), 2 tsp smoked paprika (double for 4 ppl) and 1/4 cup water (double for 4 ppl) to the same pan. (NOTE: We sent you more sugar and paprika than you need! Save remaining for another kitchen adventure.) Bring mixture to a gentle boil then, nestle in the sausages and any juices from the plate.

5

Cover and cook until sausages are cooked through, 6-7 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**) Meanwhile, when potatoes are tender, drain and return them to the same pot. Using a potato masher, mash potatoes until smooth. Stir in 2 tbsp butter (double for 4 ppl) and 1 tbsp milk (double for 4ppl) and half the parsley. Season with salt and pepper.

6

Remove the sausages from the bean mixture, then thinly slice. Divide the mashed potatoes between plates. Top with the bean mixture and sausages. Sprinkle over the remaining parsley.